This recipe was submitted by Martha Rayon
This recipe will make about 8 cups of beans
Directions:
- Place the beans in a large pot and cover with 1 inch of water. Soak for 8 hours or overnight.
- Drain and rinse the beans well.
- Transfer the beans to an 8-quart pressure cooker. Add 4 cups of water and a generous pinch of salt.
- Lock the lid and cook on high pressure for 7 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Test the beans for doneness—they should be firm but not soft. If they need more time, cook briefly again with a shorter release.
- Let the beans cool completely.
- Line the freeze-dryer trays with parchment paper and spread the cooled beans evenly on the trays.
- Place the trays in a deep freezer for at least 24 hours to pre-freeze.
- Set the freeze dryer to 0°F freeze temperature, 120°F drying temperature, and up to 24 hours of extra dry time if needed.
-
Freeze Dry (My cycle time average is 30 hours)Â
Rehydration:
To rehydrate, start with water equal to one-third the amount of freeze-dried beans, then slowly add more until you reach the desired consistency.
Notes:
Rehydrated beans are best added to soups or stews.
Nutritional Value Per 1 serving: dependent on type of beans used
Calories:  Protein: g  Fat: g  Carbohydrates: g  Sugar: g  Fiber: g
